Easter Horseradish Recipes

EASTER HORSERADISH AND BEETS

Steps:

• Trim all but about 1 1/2" of tops from the beets and wash. Boil them for about 30 minutes, or until tender. You can do this the day before and store them in the refrigerator to cool off. By leaving a little of the tops on the beets, they won't bleed as much.
• Cut the tops off, and peel the beets. If you're concerned about red hands, wear gloves.
• Grate the beets into a bowl large enough to hold both them AND the horseradish. I use a large grater, Wally uses a small one.
• Peel the chop the horseradish into small pieces.
• Place a little in a blender with a little of water to assist in the blending process. Blend at a fairly low speed until the horseradish is chopped fairly fine. Place in a bowl and continue until all of the horseradish is chopped up. If you don't have a blender, you could use a small grater. Just be sure you keep a window open and keep your face away from the bowl.
• Behind the horseradish bowl you'll see 2 different types of small graters.
• Add the horseradish to the beets, tasting as you go along until you get the strength to your liking. Add about 2 tablespoons vinegar and a little salt. Taste. keep adding a little bit of vinegar at a time tasting as you go.
• Serve the rest of the horseradish on the side in order that some people can add to their own helping of beets.
• Quick method:.
• Use a food processor's bottom blade to chop up the beets, and mix everything up. Then add the vinegar and salt as above.

POLISH EASTER BREAKFAST

Steps:

• The day before brunch: Simmer kielbasa until cooked through; cool. Peel casings if desired and slice diagonally into 1/4" pieces. Bake ham if needed; cool and slice to 1/4" thickness, removing hard rind. Refrigerate prepared meats in covered container until Easter morning.
• Easter morning: Peel and slice boiled eggs. Peel horseradish root with a vegetable peeler and thinly slice, using peeler.
• Heat a large skillet over medium heat. Add kielbasa and horseradish to skillet when hot; allow to lightly brown, turning with a spatula as needed.
• Add ham and eggs to skillet when kielbasa is lightly browned. Cook until ham and eggs are heated through or until as brown as desired. Less browned will yield a more moist result, more browned will be dryer.

EASTER HORSERADISH

Steps:

• 1. Peel root with potato peeler, GO OUTSIDE AND HAND GRATE root. DO NOT DO IN HOUSE or WITH FOOD PROCESSOR. You may do it once, but if you do you will know why I say OUTSIDE
• 2. Grate entire can of beets into root. Once the liquid from beets hits the grated root is when it really starts releasing its pungency.
• 3. add vinegar, sugar, salt, then just get on there and mix with your fingers. It is the only way to get it all completely mixed well.
• 4. taste and adjust vinegar and salt to your taste. Refrigerate overnight and taste again for any tweaks to the seasonings. Will keep in fridge for about 30 days.